Roasted tomato basil soup

Directions

• Roast the Vegetables:
• Preheat your oven to 375°F (190°C).
• Roughly chop the Roma tomatoes, sweet onion, sweet pepper, and garlic cloves.
• Place them along with the cherry tomatoes into a cast-iron skillet or baking dish.
• Drizzle with olive oil and season with salt, pepper, and paprika.
• Add fresh basil leaves and the rosemary sprig on top.
• Roast in the oven for 1 hour until the vegetables are tender and slightly caramelized.
• Prepare the Base:
• In a large stockpot, heat a tablespoon of olive oil over medium heat.
• Add the shallots and garlic, and sauté until translucent and fragrant, about 3-5 minutes.
• Stir in the tomato paste and cook for another minute.
• Blend the Soup:
• Remove the roasted vegetables from the oven.
• Transfer them to the stockpot with the shallots and garlic.
• Using an immersion blender (or working in batches with a regular blender), blend the mixture until smooth and creamy.
• Finish the Soup
• Stir in the coconut cream, V8 juice, and chicken broth (or vegetable broth).
• Let the soup simmer on low heat for 10-15 minutes, stirring occasionally.
• Adjust the seasoning with more salt and pepper to taste.
• Serve:
• Serve hot, garnished with fresh basil leaves or a drizzle of coconut cream if desired.